Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1987-02-24
1988-12-06
Weinstein, Steven
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426401, 426407, 426412, 426634, 426656, A23L 120
Patent
active
047895560
ABSTRACT:
A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.
REFERENCES:
patent: 4000326 (1976-12-01), Okada et al.
Kawahara Kunisuke
Koide Osamu
Mizuguchi Kenji
Oizumi Saburo
Okonogi Shigeo
Callahan Celine T.
Morinaga Milk Industry Company Limited
Weinstein Steven
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